mail: info@nonta-service.com
Solo travelers are welcome to apply.
For one person, the booking will remain provisional until another guest books for the same date. Once the minimum of two participants is reached, your booking will be confirmed. If not, we will let you know 7 days before the experience date.
Click the button below to submit a booking request.
Yes. On the way to the venue, located in the center of the market, we walk through the market and stop by a tuna vendor to pick up some of the ingredients used in the class. I also share information about the market and some of the shops along the way.
Is fish slicing safe for beginners?
Vegetarian and vegan options are not available.
If you have any food allergies or dietary restrictions, please make sure you include them when submitting your booking request. I will let you know in my reply whether they can be accommodated. Requests made on the day of the experience cannot be accommodated.
The recommended minimum age is 14, as the experience includes slicing fish with a kitchen knife. Younger children may also participate, but for safety reasons, they may be asked to skip the fish-slicing part of the experience. If you would like your child under 14 to participate in the fish-slicing part as well, you must be comfortable with them using a knife and take responsibility for their safety.
You can cancel up to 31 days before the experience for a full refund.
Cancellations made 30 to 2 days before the experience are eligible for a 75% refund.
Cancellations made the day before or on the day of the experience are non-refundable.
They include answers to questions you may have during your stay in Japan, such as where to take off your shoes and whether tipping is considered rude, in addition to recipes and tips for sushi.
About Your Guide Yuko
After nearly 30 years working at the Japanese branches of American companies, including 20 years at The Walt Disney Company Japan, Yuko started her own business in 2014.
She has also worked as a qualified and licensed English-speaking guide since 2016, introducing visitors from around the world to Japanese culture and daily life. Having lived in the United Kingdom for nearly three years, she enjoys sharing Japan with international visitors and answering questions about everyday life and culture.
Over the years, she has participated in more than 200 sushi-making experiences as a host and interpreter. Through these experiences, she realized that many guests were interested not only in shaping sushi, but also in learning more about how sushi comes together and the stories behind it.
That inspired her to create a tour that goes beyond simply shaping sushi.
This experience combines ingredient collection in Tsukiji, some of the steps that come before shaping sushi, and insights into Japanese seafood culture. The tour is limited to a maximum of six guests so that everyone can receive individual guidance and take part comfortably in each step.